Spritz cookies are a holiday classic, bringing both simplicity and elegance to your cookie platter. With their buttery base and subtle almond flavor, they're perfect for festive gatherings or as a homemade gift. This traditional recipe will guide you to perfect spritz cookies every time.
Butter: This is the backbone of your cookies, providing richness and a tender crumb. Using unsalted butter allows you to control the saltiness of the final product.
Granulated Sugar: Sweetens the cookies and helps create a light texture when creamed with butter.
Egg: Acts as a binder, giving structure to your cookies and helping them hold their shape.
Vanilla and Almond Extracts: These extracts add depth and a hint of flavor complexity. The almond extract, in particular, gives the cookies their distinctive taste.
All-purpose Flour: Provides the necessary structure to the cookies. Make sure to measure it correctly for best results.
Salt: Enhances all the other flavors without being overpowering.
Spritz cookies are charming on their own, but you can elevate them by drizzling melted chocolate over the top or adding a sprinkle of colored sugar before baking. They pair beautifully with a glass of cold milk or a festive holiday punch. For a more sophisticated option, serve them with a dessert wine like Moscato.
First, preheat your oven to 375°F (190°C) to ensure it's hot enough for baking. This is a crucial step — a hot oven gives your cookies the right texture and color.
In a large mixing bowl, combine your softened butter and granulated sugar. Beat them together until the mixture turns light and fluffy. This usually takes about 2-3 minutes with an electric mixer. It's important to have your butter at room temperature for it to blend smoothly with the sugar.
Next, add the egg, vanilla extract, and almond extract to your creamed mixture. Beat these in until everything is well combined. You'll notice the mixture becoming smooth and slightly glossy.
Gradually sift in the all-purpose flour and salt. Mix on low speed until a smooth dough forms. You don't want to overmix here, just enough for the dough to come together.
Now, it's time to fill your cookie press with the dough. Follow the manufacturer's instructions for loading and operating the press. This part can be fun, as you get to choose different shapes and designs.
Press the cookies onto ungreased cookie sheets, spacing them about 1 inch apart. These cookies don't spread much, so there's no need for large gaps.
Bake in your preheated oven for 8-10 minutes. Keep an eye on them; you're looking for edges that are just lightly golden. Overbaking will make them too crisp.
Once baked, allow the cookies to cool on the sheets for about 2 minutes. This helps them set before you transfer them to wire racks to cool completely.
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